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Strawberry Lemon Blondies

Strawberry lemon blondies with chewy texture and bright lemon zest studded with fresh strawberry chunks. Baked in an 8x8 pan, finished with a simple lemon glaze for glossy, tangy bars.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest/toning 15 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Base batter
  • 0.5 cup butter Softened for creaming.
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 1 egg Large.
  • 1 tsp vanilla extract
  • 1.5 tsp lemon zest
  • 2 tbsp lemon juice
  • 1.75 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup fresh strawberries, chopped Chopped for visible chunks.
Lemon glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice Fresh.
  • 0.5 tsp lemon zest

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the blondies
  1. Preheat the oven to 350°F and grease an 8x8 inch baking pan so the batter releases cleanly.
  2. Cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes, then scrape down the bowl.
  3. Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth and glossy.
  4. Whisk all-purpose flour, baking soda, and salt in a separate bowl, then pour into the wet mixture.
  5. Fold the dry ingredients into the wet ingredients just until combined, stopping when no dry streaks remain for a tender crumb.
  6. Fold in the chopped fresh strawberries until evenly distributed with visible pieces.
  7. Spread the batter into the prepared 8x8 inch pan and bake at 350°F for 22-25 minutes until a toothpick comes out with just a few crumbs.
Cool and glaze
  1. Cool the blondies for 15 minutes so the glaze sets without melting into the surface.
  2. Whisk powdered sugar with lemon juice and lemon zest until smooth, thick, and pourable.
  3. Drizzle the glaze over the cooled blondies, then cut into squares once the drizzle firms up.

Notes

For the best chewy texture, cream the sugars with the butter until truly light and fluffy before adding the egg. Store covered in the refrigerator for up to 4 days; freeze unglazed for up to 2 months and thaw overnight in the fridge, then glaze before serving. For a dairy-free swap, use a 1:1 plant-butter alternative and expect slightly softer edges.